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Braised Pork Shank in Coconut Juice (Thit Heo Kho Nuoc Dua)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 4 to 6 chicken or duck eggs or 12 quail eggs |
1/3 cup sugar |
3 cups young coconut juice (if using fish
sauce) |
| 1/2 cup fish sauce or thin soy sauce |
two 2-pound pork shanks, bone in and with
rind |
5 scallions, trimmed, halved, and white bulbs
lightly crushed |
| 2 ounces fresh ginger, sliced and lightly
crushed |
3 large cloves garlic, peeled and lightly
crushed |
3 or more dried red chilies |
| 5 star anise |
1/2 teaspoon five-spice powder |
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| 1 |
Gently place the eggs in a pot and just cover with
water. Bring to a gentle simmer over medium-low heat and cook until
soft boiled, about 5 minutes (about 2 minutes for quail eggs). Rinse
under cold water and allow to cool completely. Carefully shell the
eggs, being careful to keep the eggs intact. |
| 2 |
Make a caramel by combining the sugar and 1/4 cup
water in a heavy-bottomed pot over medium heat. When the sugar is
melted and turns a rich gold, about 8 minutes, remove the pot from
the heat and stir in the coconut juice and fish sauce (or 3 cups
water and the soy sauce). Reduce the heat to low and stir until the
sauce is completely smooth. Add the pork shanks, turning them to
coat evenly on all sides. Add the pork shanks, turning them to coat
evenly on all sides. Add the scallions, ginger, garlic, chilies,
star anise, and five-spice powder and simmer, covered, turning the
shanks occasionally, until the meat is fork tender, about 4 hours. |
| 3 |
With a ladle, skim off the fat and add the eggs.
Continue simmering, ladling sauce over the eggs occasionally, until
the eggs turn golden and cook through, about 5 minutes. |
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